Here’s a delicious slow cooker recipe for the Chinese favorite. So good, and with fairly easy prep. Serve this over steamed brown or white rice for a quick weeknight meal .

INGREDIENTS

1/4 cup all-purpose flour

1/2 teaspoon black pepper

2 pounds boneless, skinless chicken thighs

1 tablespoon canola oil

1/4 cup soy sauce

2 tablespoons rice-wine vinegar

2 tablespoons ketchup

1 tablespoon brown sugar

1 clove garlic, minced

1/2 teaspoon grated fresh ginger

One 8-ounce can water chestnuts

1/4 teaspoon red pepper flakes

1/2 cup cashews

Steamed rice, for serving

DIRECTIONS

Heat a skillet on medium heat and add 1 tablespoon olive oil. Add mushrooms and saute until soft, about 5 minutes. Remove from skillet. Season chicken with salt and pepper, then sprinkle cornstarch on chicken pieces and make sure each piece is somewhat coated. (You can add a little more if needed.) Add the remaining olive oil to the skillet and add chicken. Brown on both sides until cooked, about 5 minutes per side. Add garlic, red pepper, edamame, half of the green onions and cashews and stir for 30 seconds. Turn heat to medium low.

In a small bowl, mix soy sauce and honey. Pour into skillet, coating chicken and vegetables. Serve with jasmine rice.